obermann



No. 6ll,705. Patented Oct. 4, |898.

A. W. DBERMANN.

CULINARY VESSEL.

(Application filed Jan. 15, 189B. Renewed Mar. 9, 1898.) (No Model.) 2 Sheets-Sheet I.

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No. 6||,7o5. Patented out. 4, |898. A. w. UBERMANN.

CULINARY VESSEL.

(Application led Jan. 15, 1896. Renewed Mar. 9, 1898.) (Edo Model.) 2 Sheets-Sheet 2.

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y3 is a partial plan vieur of the vessel.

UNITED STATESY PATENT Ormes.

AUGUST IV. OBERIWIANN, OF NEY YORK, N. Y.

CU LINARY VESSOEL.

SPECIFICATION forming part of Letters Patent No. 611,705, dated'October 4, 1898. Application filed January 15, 1896. Renewed March 9, 1898. Serial No. 673,274. (No model.)

To all whom it may concern.-

Beit known that I, AUGUST W. OBERMANN, aresident of the city, county, and State of New York, have invented certain new and useful Improvements in Culinary Vessels, of which the following is a specification.

My invention relates to that class of culinary Vessels with which boiling and steaming operations maybe performed, such as the vessel for which I have heretofore obtained Letters Patent No. 528,382, dated October 30,'

ence indicating like parts in th e several views.

In the drawings, Figure l is a sectional elevation of the vessel as used for boiling substances. Fig. 2 is a similar sectional view showing the vessel as used for steaming. Fig. Fig. 4 is a detached detail view of one of the pairs of legs ofthe vessel. Fig. 5 is a section thereof on line 5 5 of Fig. 4; and Fig. Gis anothersection thereof, taken on Vline G 6 of Fig. 4.

I have shown in the drawings an outer or containing vessel A, which may be provided with a lip a and which is surmounted by a cover h, which rests upon the upper edge of the vesselA and is capable of a lateral movement thereon, as clearly indicated in dotted lines in Fig. 3, in order to permit steam to escape by way of the passage formed by the lip o, this lateral motion being preferably accomplished through the medium of alever c, pivoted in a slotted ear d. Contained within the vessel A is a colander-like vessel B,which is perforated, colander fashion, by perforations e and is capped by a perforated cover O. (Shown clearlyin Figs. 2and 3.) On the sides ofthe vessel B,Whicl1 I have illustrated, I have shown a cammed leg D, shown as consisting of a plate f, bent u-p at its edges g, which are formed into cam--surfaces h for the long legs G to work upon. The edges g are perforated, as at ,for the reception of the long legs G, sockets E being provided in rear of the perforations to assist in subserving the purpose. These sockets are carried from the body of the vessel B. The leg portion proper extends below the bottom of the vessel B, which extensions are designated by the letter F. The legs G, which I will hereinafter term long7 legs, for the reason that they are of greater length than the short legs, are in the presentinstance constructed of pieces of wire looped upon themselves into the form shown and having the free ends g' bent outwardly at an-angle, so that they will enter the apertures 1I and sockets E. The springy character of the wire has the effect of pressing the bent ends g with considerable force into the apertures and sockets, so that the sides or sections of the legs will bear springily against the cam-faces h. y

The operation of my device is as follows: When it is desired to boil articles, they are inclosed'in the apertured vessel B and the apertured cover is placed thereon, the whole being placed in the exterior vessel, as shown in Fig. l, the vessel B resting in the body of Water W, which enters the vessel B through the apertures or perforations e and has free circulation through and around the vessel B, the cover b of the vessel Abeing placed thereon to confine the steam evolved from the water.

It will be obvious that the apparatus as shown in Fig. 1 is arranged for successful boiling and that owing to the fact that the cover c is apertured it will permit the steam to circulate freely, and there will be no tendency for it to be lifted by the steam. It is likewise obvious that the steam may be permitted to have a more or less free vent from the vessel A by displacing the cover b laterally, as shown in dotted lines in Fig. l and sectionally in Fig, 2, the said cover being specially constructed for such operation.

When it is desired to steam substances, the articles being irst inclosed in the vessel B, the long legs care brought into action by swinging them from the position shown in Fig. l tothe position shown in the remaining gures, the legs turning readily upon their ends g' g as a pivot and being maintained in either adjusted position by the springy pressure of the arms against the turned-up edges g of the plate f, as will be readily understood. The vessel B is now inclosed in the vessel A, as shownA in Fig. 2, where it will be observed that the vessel B is support- IOO l. A culinary vessel having a set of short legs proj eotin g below the bottom thereof, and a set of swinging long legs located adjacent to and taking the place of the short legs when shifted below the bottoln of the vessel, substantially as and for the purposes set forth.

2. A cooking vessel having a set of short legs and a set of shil'table long legs, the said long and short legs being com monly situated, the long legs being spring-energized and cooperating with earn-surfaces for retaining them in their shifted positions'.

3, A cooking vessel having a set of short legs, having Cams h forming part thereof, the said cams being placed Opposite to and eX- tending toward each other, a set of shiftable long legs, each Of which is Carried by the short legs and Cooperate With the cams thereof to be thereby retained in their shifted positions, substantially as described and shown, and for the purposes set forth.

AUGUST XV. OBERMANN. lVitnesses:

GEORGE MORSE, MAURICE BLOCK. 

